Cheese-stuffed tortellini plus white beans and fresh veggies make a standout soup that even meat lovers can enjoy.

Vegetable-Cheese Tortellini Soup

Heat oil in a large pot over medium heat. Add carrots, onion, garlic, and Italian seasoning. Cook for 10 minutes or until vegetables are crisp-tender, stirring occasionally. If desired, add wine. Simmer mixture until liquid has reduced and vegetables are glazed, stirring frequently.

Add stock to pot. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes. Add tortellini, sweet potatoes, beans, and kale. Simmer, covered, for 8 to 10 minutes or until sweet potatoes are tender. Season with pepper, to taste.

Serve soup topped with shredded Parmesan cheese, if desired.